Cinnamon Devils Food Cupcakes

MINT DEVIL'S FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
• Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
• Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
• Mix milk, vinegar, and peppermint extract together in another small bowl.
• Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
• Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
• Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
• Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

DEVIL'S FOOD CHOCOLATE CUPCAKES

Steps:

• PREP MUFFIN PANS: Line two standard muffin pans (one 12-cup and one 6-cup) with paper liners (I prefer brown ones for chocolate cupcakes but white ones work also). Have non-stick spray with flour (Pam or Baker's Joy) handy and spray the papers just before filling with batter. This step will make the muffins easy to release from their paper cases.
• PRE-HEAT OVEN TO 350° F (175° C).
• SIFT flour, cocoa, and baking soda. Add instant coffee and salt; whisk to blend.
• MIX eggs and egg yolk on low speed in Kitchen Aid (or other stand mixer), using the whisk, until combined. Gradually drizzle in the sugar with mixer running; turn speed to high and continue to whip until thick and pale in color, about 10 minutes.
• TURN speed to low and add mayonnaise, a spoonful at a time, with mixer running. Add vanilla.
• ADD ⅓ of the flour and pulse in gently on lowest speed.
• ADD ½ of the water and mix in.
• REPEAT with another ⅓ of the flour and ½ of the water.
• FINISH by adding the remaining ⅓ of the flour and mix just until all the flour is incorporated.
• STOP the mixer and scrape down sides and bottom of bowl and mix in.
• NOTE: The batter will be very thin, thin enough to pour into the muffin pans. Transfer batter (in batches) to a 2-cup measuring cup with a spout; this will make pouring easier. Fill each muffin cup to within ⅜" of the top of the muffin paper.
• BAKE @ 350° F (175° C) 19-20 minutes, until a wooden skewer tests clean.
• LET COOL in the pans for 10-15 minutes, then transfer to a rack to finish cooling.
• CHILL the cupcakes before frosting. I like to have the cupcakes cold (even frozen) when frosting, especially when using buttercream. If you pipe onto warm cupcakes, the buttercream will melt.

DEVIL'S FOOD CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2 muffin tins with 16 paper muffin cases. Whisk together 175ml boiling water with the cocoa powder in a medium-sized bowl until smooth. Allow the mixture to cool until it reaches room temperature (put it in the freezer to speed it up), then whisk it with the eggs and vanilla.
• In an electric mixer, combine the flour, salt, bicarbonate of soda and sugar. Mix on a low speed for 30 secs, then add one-third of the cocoa liquid and softened butter. Keep mixing on a low speed, then turn up to medium high and beat for 1 min. Add the remaining liquid in 3 batches, beating each one for 30 secs. Scrape the sides and bottom of the bowl with a spatula and mix one more time. Fill the cupcake liners three-quarters full and bake for 20 mins, then remove and let them cool in the tin.
• To make the frosting, beat the butter and cream cheese for 2-3 mins until creamy, then add the vanilla. While still mixing, pour in the sugar in 4 batches, beating each time to fully combine. Beat for a further min, then chill for 2 hrs.
• Swirl the frosting over the cooled cupcakes and decorate with silver balls or whatever you like.

DARK CHOCOLATE CINNAMON CUPCAKES

Steps:

• Heat oven to 350 degrees. Line standard-sized muffin pan with baking-cup liners.
• Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
• Whisk flour, baking soda, cinnamon, and baking powder in small bowl to combine.
• Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is thick.
• Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
• When the cupcakes have cooled, mix together a half teaspoon of cinnamon with 3 tablespoons powdered sugar. Sift a light coating of the mixture on top of the cupcakes.

CINNAMON BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°F Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
• Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups.
• Bake 15 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.

CINNAMON-SCENTED DEVIL'S FOOD CUPCAKES

Steps:

• Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.
• Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.
• Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
• Decorate cupcakes with mini roses up to 4 hours before serving.

CINNAMON DEVIL'S FOOD CUPCAKES

Steps:

• Set oven to 325 degrees.
• Prepare regular muffin tins and line with paper liners.
• In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
• In a extra large bowl combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla; beat well with an electric mixer until thoroughly combined (about 2-3 minutes).
• Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
• Stir in the mini chocolate chips.
• Spoon the batter evenly between the prepared muffin tins.
• Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
• Transfer the cupcakes to racks and cool completely before frosting.